These beans are so full of flavor and ready when you are! Use them for a side dish or the main event! These beans are pure comfort food and feed a crowd for just pennies.
Puerto Rican Style Black Beans for Pressure Canning
Prep time
24
hoursProcessing time
1
hour30
minutesProcessing time
75
minutes for pintsYields 7 quarts or 14 pints
Ingredients
3 lbs Black beans, sorted, rinsed and soaked overnight
2 Onions, chopped
14 cloves Garlic, minced
7 tbsp Sofrito (see my easy sofrito recipe at the bottom)
7 tsp Mexican oregano
3 1/2 tsp Ground cumin
2 Bay leaves
Boiling water
Directions
- Wash jars, lids and rings in hot soapy water. Prepare pressure canner as per canner instructions and fill with water. Bring to a low simmer.
- Drain and rinse soaked beans.
- Fill each jar halfway full of beans and divide onions evenly among the jars. To each jar add: 1/4 bay leaf, 1 tablespoon of sofrito, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin and 2 cloves of minced garlic. Pour boiling water into jars filling to 1 inch headspace. De-bubble (adding more water if needed to keep 1 inch headspace), wipe rims, add lids and screw bands to fingertip tight. Place jars in simmering pressure canner.
- Process quarts for 90 minutes and pints for 75 minutes.
Recipe Video
Notes
- To use, just heat up and pour over rice! Serve with topping such as cheese, sour cream, fresh cilantro, jalapeƱos, limes, chopped onions, tomatoes, avocados, hot sauce……endless possibilities!
Hey Jeni, I made this recipe today and as I was reading the directions I noticed an omission. While the ingredients list shows chopped onions, the directions do not. I watched the video first so I knew when to add them. Great canning recipe for food on the shelf. Andi
OMG, Made these beans and they are the BESTEST ever. I couldn’t believe the flavors that come thru in the process, they are all there. I ever froze the extra Sofrito in ice cube trays like you suggested and today I added one to my home canned chicken soup. . . . A+++++